Prawn Thai Green Curry with Noodles and Kale

Here's our latest delicious recipe from our friends at Tootoomoo...

*6 ounces dried rice noodles 

2 teaspoons olive oil 

1/3 cup chopped green onions 

1 tablespoon chopped fresh garlic 

1 tablespoon chopped fresh ginger 

2 tablespoons Thai green curry paste 

1 1/4 cups matchstick-cut carrots 

1/2 cup unsalted chicken stock 

1 (13.5-ounce) can light coconut milk 

6 cups packed chopped kale (about 1/2 bunch) 

1/4 teaspoon salt

1 pound peeled medium sized prawns

1/4 cup chopped fresh cilantro 

1 teaspoon grated lime rind 

1 1/2 teaspoons fresh lime juice

*Check noodle cooking time before you start so that they are ready to serve immediately the curry is; they usually take a few minutes.

1. Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.

2. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. 

3. Prepare rice noodles according to package directions. Drain and rinse with cool water. Drain and set aside.